Farm & Sea-to-Table

In Cayman, our chefs and restaurant owners take the extra mile by serving locally sourced and sustainable fare, ensuring you enjoy the freshest, top-notch, responsible food experience. The Caymanian culture has always been sea-centric, so it’s no wonder seafood is a popular ingredient in our cuisine. Here are a few tasty spots to try:

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1. The Brasserie

The Brasserie restaurant and its adjacent market source most of their produce from their extensive kitchen garden and their very own deep-sea fishing boat. The Brasserie even has its own apiary, which assists in the health and production of its fruits and vegetables while yielding fresh honey for the restaurant.

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2. Cayman Cabana

Local restaurateurs and dedicated foodies Luigi Moxam and his wife Christina are passionate advocates of fresh, local, authentic cuisine and are committed guardians of Caymanian culture. Located on the waterfront in George Town, their restaurant Cayman Cabana collaborates with local farmers and fishermen to host a weekly Oceanside Farm-to-Table Dinner Series. It is authentic, true to its name and heritage, intimate and delectable.

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3. Grand Old House

Now a historical waterfront landmark, Grand Old House, a former Plantation House built in 1908, was Cayman’s first upscale restaurant. Their award-winning chefs expertly prepare Caribbean international classics using the freshest local ingredients and whatever the fishermen and local farmers bring in that day.
 

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4. Calypso Grill

At the charming Calypso Grill, Head Chef George Fowler is the mastermind behind two signature dishes - crab cakes and the British classic, sticky toffee pudding. These are not to be missed!
 

5. Cracked Conch by the Sea

Just north of Grand Cayman’s Seven Mile Beach, West Bay is home to a wonderful array of restaurants that pride themselves in using the freshest local ingredients to create delicious and innovative menu options. All are served in an unparalleled oceanfront setting. Don’t miss trying Cracked Conch by the Sea’s signature conch specialties such as tender cracked conch and conch chowder or one of their new classics, including seared local snapper.